Crustless Vegetable Quiche
You’d be forgiven for thinking that I’d fallen off the edge of the world…. along with my computer! It has been such a long time since my last blog post that even tumblr has sent me a reminder - I’ve never had that before!!
The truth is, it was just too nice a summer to spend all my time in the kitchen. I have been cooking of course, but my creations were simpler, speedier and less interesting, so that I could get back outside to soak up that vitamin D we all enjoyed during July and August.
It was also the long school summer holidays - which as every mum knows, is a pretty full on event. Constant entertainment is required - and if it’s not, there is fighting and bickering. If I’m on the computer I feel guilty for ignoring my children and the increasingly late bedtimes meant that I seriously only had about an hour to myself in the evenings before I had to start thinking about bed myself! And before you know it, 6 weeks has passed!
It was a bitter sweet holiday period. As I posted previously, we had a great 2 week break in Somerset with my parents - it’s the first time my mum has been able to do anything this year due to her surgery and radiotherapy and it was just so nice to be together and cherish the fact that she is still here, looking and feeling healthy and well. Have I told you that she’s lost 2 stone by following a grain free diet? If any proof were needed that this works - she is living it! Joint pains, heart flutters, indigestion, lack of energy….all a thing of the past. Which is why it all seemed so crazy that she could look and feel so good and still be diagnosed with breast cancer!
In contrast, towards the end of August we received the sad news that my gorgeous Aunty Linda had tragically passed away - unexpectedly and at home, alone. Unfortunately it transpired that she had been on a cocktail of medications for various ailments, conditions and side effects from her prescription drugs. Statins, opioids, anti depressants - the willy nilly drug pushing that is the American medical system. I had a whirlwind 4 day trip to the US to attend her funeral and support my mum at this shitty time. On visiting my Aunt’s house to embark upon the sad task of going through her affairs, it became pretty clear to me that her diet had been the antithesis of what I try to adhere to. Her cupboard and freezer was stocked full of microwave meals, processed bottles, sauces and canned goods. She had been unable to cook fresh food due to her deteriorating health and was probably extremely deficient in nutrients and suffering from chronic inflammation as a result of her diet. Some of that medication could have been avoided if only a holistic and natural approach was taken by mainstream Doctors to our health. But of course that doesn’t line the pockets of the pharmaceutical companies, so that will never happen. It makes me all the more determined to make sure I do everything I can for myself and my family to avoid chronic Western disease. It’s not difficult, we just have got to go back to basics. Cook from scratch, use fresh, local ingredients, eat real food. Yes it takes longer but isn’t your health and the health of your loved ones worth it? Think about it. (I know I’m preaching to the converted here!)
So onto today’s long awaited post. As we’re talking about health – I better make this a super healthful recipe – so this yummy vegetable quiche is a perfect specimen, for meat eaters and vegetarians alike.
And I promise to post another recipe very very soon!
This is a fairly loose recipe – feel free to add / subtract ingredients according to preference. You are only limited by the size of your dish!!
1 red onion
A good handful of green beans – quartered
1/2 red pepper
1/2 orange pepper
5 or 6 stalks of tender stem broccoli cut into even chunks
1 leek, washed, sliced length ways and chopped
2 tbsps cream
2 heaped desert spoons pesto (preferably homemade – see my earlier post)
2 tbsps snipped chives
2 tbsps parsley
Large knob of butter / coconut oil
1 tbsp EVOO
Handful of grated red Leicester or cheddar cheese
Salt and pepper
Grease pie dish with butter or coconut oil & preheat oven to gas 180.
Sautee onion and leeks in butter until translucent
Add other vegetables and a good glug of olive oil. Allow to brown but not overcook.
Meanwhile, beat eggs with cream, pesto, cheese, herbs and seasoning.
Spread vegetables into the bottom of the dish and pour the egg mixture over, stir gently to combine and raise vegetables through mixture.
Bake in the oven for 50 mins. Sprinkle over the cheese 10 mins before the end.